I love cinnamon rolls, and while Heather does too, we dislike the mess that they make, and the endless cycles of kneading, rising, etc. It can be really time consuming and labor intensive. Well, we discovered that all that is easier when you let your bread machine do the work! All you do is roll out the finished dough, let rise once, and bake!
DOUGH:
1 egg, room temperature, PLUS enough lukewarm water to equal 1 cup
3 Tbsp. vegetable oil
1/3 cup sugar
1-1/2 tsp. salt
3-1/2 cups bread flour
2 tsp. active dry yeast
FILLING:
1/3 cup butter, melted
1/4 cup sugar
2 Tbsp. cinnamon
1/4 cup finely chopped walnuts (optional)
1/4 cup raisins (optional)
GLAZE:
1/2 cup powdered sugar
3 Tbsp. milk
1/2 tsp. vanilla
For dough, place all ingredients in bread machine pan. Select dough cycle. Set loaf size for 1-1/2 pounds (if using a variable loaf size bread machine). Push start. Check dough after 5 minutes of mixing. If too sticky, add a teaspoon or so of flour. If too dry, add a teaspoon or so of water.
When cycle is complete, place dough on a lightly floured surface. Roll into a 12-inch by 6-inch rectangle and brush with butter. Combine remaining filling ingredients and sprinkle over butter. Roll up tightly, jelly-roll style, starting with a long side. Pinch seam to seal and cut roll into 1-inch slices.
Place slices onto a greased baking pan, about 1/2 inch apart and let rise in warm place for 30 minutes or until doubled in size. Bake at 350 for 25 to 30 minutes or until golden brown. Let cool sightly. Mix glaze ingredients together and drizzle over rolls while still warm.
